Never in my life did I ever think tofu would make an amazingly delicious dessert till my hanai mom made and served me a slice. The texture is so smooth and the flavor… what can I say? Try the Lemon Tofu Pie yourself and let me know what you think about it!
12 Digestive cookies, crushed
100 g unsalted butter, melted
1 packet of Lemon Jello (3 oz)
1 cup boiling water
1-2 tablespoons lemon juice
1/2 teaspoon lemon extract
10 oz soft tofu
4 oz whipped cream
First, preheat the oven at 170˚C. Mix the cookies and melted butter together and press them down into a pie dish. Use the back of a wooden spoon to do this and be sure to press the cookies down up the sides of the dish too. Place it into the oven for 10 minutes till it is lightly browned. Remove and let it cool completely. If you are not going to use it immediately, you can store this cookie crust in the refrigerator up to 5 days before moving on to the next step.
Mix Jello with boiling water, lemon juice and lemon extract. Refrigerate till slightly firm. Drain tofu, then blend it with whipped cream in an electric mixer. Mix in the slightly firm jello mixture and pour straight into the crust. Refrigerate. When firm, garnish it with slices of kiwi fruit and VOILA!
*Note: You can also substitute lemon Jello with other flavors. Should you substitute the flavor, be sure to substitute the garnishing as well so to make them not only look pretty but taste delicious too!